Combine the vinegar, water, sugar, salt, and the flavoring variety of your choice in
a medium nonreactive saucepan, and bring to a boil.
Whisk together vinegar, 1/2 cup water, salt, mustard seeds, sugar, peppercorns, and chile de arbol, if desired, in
a medium nonreactive pot.
For unbaked lemon bars, strain warm curd through a fine - mesh sieve into
a medium nonreactive bowl.
Heat remaining lemon juice, sugar, and salt in
medium nonreactive saucepan over medium - high heat, stirring occasionally, until sugar dissolves and mixture is hot but not boiling.
Place shrimp in
a medium nonreactive bowl and toss with lime juice, 1/4 cup cilantro, half the garlic, 1/4 teaspoon salt and 1/4 teaspoon crushed red pepper.
Not exact matches
Make the Chipotle Love: In a dry
medium heavy
nonreactive sauce pot place oil and garlic cloves and cover with foil and place in 300 degree oven for 45 minutes till garlic has browned and become soft.
Pour the cider into a large
nonreactive saucepan, turn the heat to
medium, and let cider warm for about 5 minutes.
In a large, heavy - bottomed,
nonreactive saucepan over
medium heat, combine the cream, milk, and salt and cook, stirring occasionally, until hot but not boiling.
In a small
nonreactive saucepan over
medium - low heat, heat the cream to scalding (when little bubbles form around the edge of the cream but before it begins to boil).